Los Angeles’s newest Cocktail Bar from Jared Meisler ‘The Moon Room’ Opens on Melrose
Renowned Los Angeles bar proprietor Jared Meisler (The Roger Room, Bar Lubitsch, The Friend, The Little Friend, The Brig and Gin Rummy), in collaboration with multi-talented textile and graphic designer Tria Jensen Meisler, announces the grand opening of their latest venture, THE MOON ROOM, in the Melrose District on Friday, March 15, 2024.
Multi-award-winning mixologist Annemarie Sagoi will lead the cocktail program, ensuring an unforgettable drinking experience.
THE MOON ROOM, located at 7174 Melrose Avenue in Los Angeles, occupies a prominent spot at the southeast corner of Melrose and North Formosa Avenues, just a stone’s throw from La Brea Avenue.
Surrounded by the bustling energy of the city’s chic boutiques and culinary hotspots, it stands out as a beacon of allure in the heart of the Melrose District, beckoning with its inviting atmosphere and promises of unforgettable experiences.
“I have always loved that stretch of Melrose Ave.
It’s iconic and feels like a geographic center of Los Angeles,”
Meisler
“The idea was to create a chic and sophisticated room that is not pretentious and feels fun. A place to gather and celebrate. It’s a hub for people all over LA that come to life when the sun goes down.”
Guests are enveloped in a chic and sophisticated ambiance within THE MOON ROOM’s walls. Velvety black lacquer banquettes complement meticulously carved wood panels. White marble tables and contemporary café chairs with brass accents offer a striking juxtaposition against the sultry darkness.
The floor boasts a mesmerizing herringbone pattern, leading the eye to walls adorned with a curated collection of provocative art that intermingles with vintage abstracts, pop art, black and white nudes, and other avant-garde pieces from modern and contemporary artists. This eclectic mix creates an atmosphere of playful sensuality.
An enormous, mirrored ball gently gyrates at the heart of the space, casting a soft glow reminiscent of the moon’s seductive luminosity.
The fusion of chic 1970s and 1980s Paris and New York styles with the contemporary essence of Los Angeles creates a luxurious, sophisticated, and sensual environment that invites guests to immerse themselves in an experience beyond the ordinary.
Step out onto the narrow balcony and indulge in a bird’s-eye view of the bustling late-night activity along Melrose Avenue. Sip on your favorite cocktail, puff on your favorite puffable, and relish the cool breeze of the Los Angeles evening. It is the perfect setting to unwind and soak in the city’s vibrant energy below.
Music is a defining element at THE MOON ROOM, where the baby grand piano exudes a seductive appeal, setting the stage for captivating live performances. As the evening unfolds, the ambiance shifts to pulsating funky disco grooves.
THE MOON ROOM’s beverage Director Annemarie Sagoi has crafted an exotic menu of inventive and playful craft cocktails, each exuding a steamy and seductive vibe.
Drink prices range from $12-$18 and include Andromeda with Reposado Tequila, Mint, Cilantro, Jalapeno, Pineapple, Chartreuse & Habanero; Phoenix with Vodka, Sticky Rice Syrup, Longan, Ginger, Lychee and Lime; Pavo with Byrrh Quinquina, Sweet Vermouth, Fresh Berries, Lemon & Apricot; Cassiopeia Spritz with Kumquat, Jasmine, Cocchi Rosa, Lemon & Pet Nat; Orion with Reposado Tequila, Mezcal, Spiced Cocoa, Camel Milk, Coconut, Chartreuse & Black Salt; Lynx Martini with Gin, Bianco & Dry Vermouth, Za’atar Oil Wash, Pistachio & Orange Blossom; Hercules with Irish Whiskey, Coffee Liqueur, Cold Brew, Chai Spices, Honey & Averna Foam; Selene with Zubrowka Vodka, St Germain, Cinnamon, Apple, Angostura & Lemon; Draco with Dark Rum, Rhum Agricole, Creole Shrubb, Cocchi Di Torino & Manzanilla Sherry; and Pegasus with Bourbon, Date, Amaro & Black Walnut Bitters.
There are several NO BOOZE options including Grus with Lyre Aperitivo, Zero Proof Sparkling Rosé, Mineral Water & Lemon; Fornax with Mint, Cilantro, Jalapeno, Lime, Pineapple, Habanero and Mineral Water and CBD Tart Cherry Phosphate.
In addition to the assorted list of Wines by the Glass, Bottled Beers, Dry Ciders and a High Life + Well Bourbon orTequila Shot, there are snacks including Assorted Olives; Marcona Almonds; Pecorino Romano; Wasabi Peas; Salami with Stone Ground Mustard; Spicy Pepitas and Kettle Chips.
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LA Artist Victor Solomon Partners with Kendall-Jackson to Design NBA Co-Branded Wine Labels
Artist Victor Solomon Start Groundbreaking Partnership with Kendall-Jackson to Design NBA Co-Branded Wine Labels
Kendall-Jackson, renowned for producing America’s #1 selling Chardonnay and the NBA’s first official wine partner, is thrilled to announce a collaboration with celebrated artist and designer Victor Solomon, hailed for designing the NBA’s Larry O’Brien Championship Trophy.
Victor Solomon: Where Art Meets the NBA Hardwood
Victor Solomon is a Los Angeles-based contemporary artist who has carved out a unique niche at the intersection of art, design, and basketball culture. Known for his stunning, handcrafted works that reimagine iconic basketball symbols through the lens of luxury and fine art, Solomon has become a standout figure in the art world, particularly for his collaborations with the NBA. His work often explores the idea of basketball not just as a sport, but as a global cultural phenomenon, rich with symbolism, community, and artistry.
Solomon’s most notable project, “Literally Balling,” transforms traditional basketball hoops into breathtaking sculptures using materials like stained glass, crystal, and 24K gold. These pieces elevate the everyday aesthetic of the game into something sacred, almost cathedral-like, highlighting the deep reverence many fans hold for basketball. Beyond gallery installations, Solomon has worked directly with the NBA, designing custom trophies, court art, and luxury installations that blend the sport’s raw energy with high-end craftsmanship.
His artistry extends beyond aesthetics—Solomon’s work often reflects the evolution of basketball as a symbol of aspiration, community, and resilience. Whether through a stained glass backboard or a reimagined championship trophy, he bridges the gap between the streets and the art world, honoring the game’s history while pushing creative boundaries. In a league where storytelling is key, Victor Solomon’s art tells the NBA’s story through a lens of beauty, craftsmanship, and cultural significance.

Artist Victor Solomon Start Groundbreaking Partnership with Kendall-Jackson
This collaboration, rooted in mutual connections with the NBA, will feature Solomon’s artistic vision in designing the labels for the league’s first co-branded wines with Kendall-Jackson in Sonoma County, California.
The partnership will officially kick off during NBA All-Star Weekend in San Francisco, where Kendall-Jackson and Solomon will unveil the wine label designs at NBA Crossover, a multi-day fan fest event that celebrates basketball culture, part of All-Star Weekend, taking place in San Francisco February 14 – 16, 2025. Kendall-Jackson will launch a co-branded Sonoma County Cabernet Sauvignon, a Monterey County Chardonnay and a Lake County Sauvignon Blanc in August 2025.
“When we partnered with the NBA, we set out to uniquely blend the culture of wine with the excitement of the game,”
Chris Jackson
Co-Proprietor of Kendall-Jackson
“We are excited to partner with Victor Solomon and bring his extraordinary talents in connecting art with sports culture to the look of our first NBA co-branded wines. This partnership is a natural fit as we expand our relationship with the league and continue to explore unique ways to engage our audiences.”
The partnership brings together Kendall-Jackson’s legacy of craftsmanship and Solomon’s signature design aesthetic, which blends traditional artistry with modern inspirations. Victor Solomon’s prior work—including his acclaimed “Literally Balling” series that reimagines basketball through the lens of stained glass and fine craftsmanship—has earned him a reputation for pushing the boundaries of design in sports and culture.
“My work has always been about elevating the artistry within sport,”
Victor Solomon
“Partnering with Kendall-Jackson allows me to extend that vision by creating and celebrating a shared spirit of craftsmanship. My work has included collaborations with the NBA on bespoke trophies and immersive installations that celebrate the league’s iconic legacy. Through the tactile beauty of a wine label, this collaboration offers an opportunity to unite these worlds in a meaningful way.”
Solomon’s meticulous design process involves months of research and hands-on experimentation to craft pieces that are both visually stunning and deeply resonant. Recent projects include a Swarovski crystal basketball installation for the NBA’s 75th Anniversary celebration and his “Journey” sculpture series, which explores the evolution of the game through iconic materials. Upcoming works include collaborations with international museums and luxury brands, and a court refurbishing project throughout California, further cementing his role as a leader at the intersection of art and sports.
For more information about this partnership, visit www.kj.com/NBA. Follow Kendall-Jackson on all social platforms with handle @KJWines.
Join Us: DTLA’s Boomtown Brewery Celebrates 10th Anniversary Feb 21 – 23 with 3 days of Craft Beer, Food, Fun
Join Us: DTLA’s Boomtown Brewery Celebrates 10th Anniversary Feb 21 – 23 with 3 days of Craft Beer, Food, Fun
Boomtown Brewery, L.A.’s iconic craft beer haven nestled in the heart of the DTLA Arts District, is pulling out all the stops to celebrate 10 Years of brewing excellence with an unforgettable Boomtown Brewery 10th Anniversary Weekend!
Boomtown Brewery 10th Anniversary Weekend Feb 21 – 23
From Friday, February 21st through Sunday, February 23rd, 2025, beer lovers, locals, and visitors alike are invited to raise a glass (or several) in honor of a decade of incredible brews, community vibes, and epic events!
Patrons will enjoy three action-packed days of Craft Beer, Live Entertainment, LA’s Top Food Vendors, and good times.

Photo Credit: Nick Gingold / Craft Media LA
The Boomtown Tap Room—just steps from their cutting-edge brewery—will be buzzing with over eighteen Craft Beer selections, including fan favorites like BAD HOMBRE Mexican-Style Lager, Nose Job IPA, Chavez Ravine Hazy IPA, Mic Czech Pilsner, plus a rotating selection of styles including IPAs, Stouts, Sours, Gluten-free Seltzers, and more.

DTLA’s Boomtown Brewery’s Head Brewer Amber Sawicki // Photo Credit: Nick Gingold / Craft Media LA
With Head Brewer Amber Sawicki and Production Manager Benjamin Turkel leading the charge, guests can expect some exciting new releases to mark the occasion.
Friday, February 21st, 2025: Look-Alike Contest & Karaoke Kickoff (6:00 PM – 11:00 PM)
Come Dress as an LA Icon from 6:00 pm to 8:00 pm and compete in Boomtown’s Look-Alike Contest!
Maybe we will see Fast & Furious-hero Dominic Toretto, pop sensation Billie Eilish, or Dodgers’ legend Fernando Valenzuela coming to the party and winners will receive a Boomtown Hat, Shirt, and Gift Card, with One Ultimate Winner crowned to receive a Boomtown Golden Glass Membership!
Food Vendors Correas Mariscos and Word of Mouth Truck will be onsite to fuel everyone up for Karaoke Night which will start at 8:00 pm to 11:00 pm, so step up to the mic and get $2 off your next beer just for belting out your favorite tune!
Saturday, February 22nd, 2025: The Official 10th Anniversary Party (12:00 PM – 1:00 AM)
It’s Boomtown Brewery’s 10th Birthday, and guests are invited to partake in everything Boomtown has to offer!
Sip on a full lineup of new and innovative Craft Beers while enjoying a showcase of Live Bands, Stand-Up Comedy, and Trivia from the afternoon until late at night.
Food Vendors Taqueria Frontera and Vegan Hooligans will be serving all day and night, and Tripp Burger will be serving from 6:00 pm to 12:00 Midnight. At 9:00 pm, The Funk Freaks will perform, getting everyone on their feet to dance the night away.
Sunday, February 23rd, 2025: Boomtown Brewery 10th Anniversary: INFMS Beer Hip Hop Concert & Hazy Panda IPA Beer Release (6:00 PM – 11:00 PM)
Boomtown Brewery and INFMS Beer team up once again to bring the best Hip Hop show in town, featuring the return of the Hazy Panda IPA!
Boomtown will be open to the public from 12:00 Noon to 5:00 pm. Boomtown will close briefly before reopening at 6:00 PM for ticketed guests attending Boomtown Brewery’s 10 Anniversary – INFMS Beer
Hip Hop Concert & Exclusive Beer Release featuring DJ Nu-Mark (Member of Jurassic 5), Bad Neighbor (Blu & MED), DJ C-Los, DJ Mishaps, Psycho Les & Big Twins, and Food Vendor The Wingman Official, and more.

Photo Credit: Nick Gingold / Craft Media LA
This is a 21+ Event and Tickets are required.
There is limited availability, so Get Yours Now here at Boomtown Brewery’s 10th Anniversary: INFMS Beer Hip Hop Concert & Beer Release.
BOOMTOWN BREWERY: A DECADE OF COMMUNITY, CREATIVITY & CRAFT BEER:
Since its inception, Boomtown Brewery has proudly represented Los Angeles, creating unfiltered, full-flavored craft beers with integrity. As a fixture in the DTLA Arts District, Boomtown is more than just a brewery—it’s a community hub for artists, makers, and beer lovers to connect and celebrate the creative spirit of the city.
From live music and trivia nights to open mic events and food festivals, Boomtown Brewery continues to bring people together in meaningful, memorable ways.

Photo Credit: Nick Gingold / Craft Media LA
As they celebrate this milestone, the team behind Boomtown Brewery—Owners John Rankin, Alex Kagianaris, and Samuel “Chewy” Chawinga—invite you to be part of the magic.
So, mark your calendars, spread the word, and come toast to 10 years of Boomtown Brewery!
Boomtown Brewery’s 10th Anniversary Celebration will take place Friday, February 21st, 2025, through Sunday, February 23rd, 2025, with Saturday, February 22nd, 2025, being their official 10th Anniversary Celebration, from 12:00 noon to 1:00 am. Saturday, February 22nd is a 21+ Event after 8:00 pm and this event is Free to attend, and no tickets are needed.
For more information and to purchase Tickets to Boomtown Brewery’s 10th Anniversary: INFMS Beer Hip Hop Concert & Beer Release on Sunday, February 23rd, 2025, please visit Boomtown Brewery’s 10th Anniversary: INFMS Beer Hip Hop Concert & Beer Release!
Cheers to 10 years of Boomtown Brewery—here’s to many more!
Social Media: Follow Boomtown Brewery on Instagram @boomtowmbrewery, Facebook @Boomtown.Brewery, andTikTok @Boomtown.Brewery
Boomtown Brewery
700 Jackson Street
Los Angeles, CA 90012
T: 213.617.8497
Los Angeles Superbowl Parties: Best Places to Watch the Super Bowl LIX in Los Angeles: Top Bars, Rooftops, and Watch Parties
Celebrate the Superbowl with parties in Los Angeles at the Best Places to Watch the Super Bowl LIX in Los Angeles: Top Bars, Rooftops, and Watch Parties
Super Bowl LIX is shaping up to be an epic showdown, and there are plenty of reasons to be excited—especially for football fans in Los Angeles.
The game will be played at Caesars Superdome in New Orleans in 2025, bringing the championship back to one of the most electric football cities in the country. With potential powerhouse teams in contention, star quarterbacks in their prime, and evolving offensive schemes redefining the game, the stakes couldn’t be higher.
Plus, the Super Bowl’s return to New Orleans means an unmatched atmosphere, with a city known for its legendary food, music, and nightlife turning the event into a week-long festival. Whether you’re watching for the game, halftime show, or just the excuse to throw an epic party, Super Bowl LIX is set to deliver in every way.
Now if you’re not interested in all the sports socializing, and would rather stay home, don’t worry — Super Bowl LIX is airing live on FOX, and Kendrick’s performance will be available on Tubi, NFL+, the NFL mobile app, and SiriusXM. The halftime performance will showcase Kendrick’s iconic raps, and SZA will be joining him as well.
The Ultimate Super Bowl LIX Food and Drink Pairings
The Super Bowl is as much about the food and drinks as it is about the game, with fans across the country indulging in classic comfort foods paired with the perfect beverages.
Buffalo wings and ice-cold beer are the undisputed MVPs of game-day dining—whether it’s a crisp lager, a hoppy IPA, or a smooth wheat beer, the carbonation and bitterness help cut through the heat of the spicy wings.
Nachos piled high with cheese, jalapeños, and seasoned meat call for a refreshing margarita or a Mexican lager, both of which enhance the bold flavors while keeping the palate refreshed.
For barbecue lovers, smoky pulled pork sandwiches or ribs are best paired with a bourbon-based cocktail like an Old Fashioned or a rich, malty brown ale to complement the deep, caramelized flavors.
For those who prefer snacks that are easy to grab between plays, loaded potato skins or classic onion dip with chips pair well with a smooth pilsner or a light-bodied white wine like Sauvignon Blanc to balance the richness. If pizza is on the menu—another Super Bowl staple—a medium-bodied red wine like Zinfandel or a classic pale ale enhances the tangy tomato sauce and gooey cheese.
On the sweeter side, chocolate chip cookies or brownies go great with a dark stout or a creamy espresso martini, making for a winning dessert combo. No matter who you’re rooting for, the right food and drink pairings make the Super Bowl an even more enjoyable experience, ensuring that every bite and sip is as satisfying as a game-winning touchdown.
Superbowl with parties in Los Angeles
Now, on to the L.A. Super Bowl watch parties…
Grandmaster Recorders to Watch Super Bowl LIX
Grandmaster Recorders is the place to be for the Super Bowl, offering two incredible spaces to catch the big game. Their rooftop bash is legendary, letting you soak in all the action with the Hollywood Sign as your backdrop, making for a one-of-a-kind viewing experience.
But the excitement doesn’t stop there! Downstairs at Studio 71, you’ll find a cozy, dark ambiance with a state-of-the-art sound system and massive screen, perfect for an immersive game-day vibe. Whether you’re looking for high-energy rooftop views or an intimate, cinematic football experience, Grandmaster Recorders delivers an unforgettable way to watch the Super Bowl.
Learn more: Grandmaster Recorders
Location: 1518 N Cahuenga Blvd, Los Angeles, CA 90028
Paragon Bar and Grill
Paragon Bar and Grill, a favorite in the 818, is the go-to spot for an epic Super Bowl watch party every year. With delicious food, a huge selection of beers on tap, and bucket specials, it’s the perfect place to kick back and enjoy the game with fellow fans.
But the fun doesn’t stop at food and drinks—giveaways and special promotions make the atmosphere even more exciting, so it feels like everyone walks away a winner. Whether you’re there for the football, the food, or just the electric energy, Paragon Bar and Grill knows how to throw a Super Bowl party done right.
Learn more: Paragon Bar and Grill
Location: 8319 Louise Ave, Northridge, CA 91325
Barney’s Beanery to watch Super Bowl LIX
All Barney’s Beanery locations across Los Angeles are turning into the ultimate Super Bowl hotspots, with the game playing on 40+ TVs and multiple projectors with full sound. No matter where you sit, you’ll have a prime view of all the action.
With their lively atmosphere, great food, and plenty of drinks to go around, Barney’s is the perfect place to post up with friends and watch every play, touchdown, and commercial. Whether you’re there for the game or just the good vibes, you won’t miss a moment of the action!
Locations:
- Santa Monica: 1351 3rd Street Promenade, Santa Monica, CA
- West Hollywood: 8447 Santa Monica Blvd, West Hollywood, CA
- Pasadena: 99 E Colorado Blvd, Pasadena, CA 91105
- Burbank: 250 N 1st St, Burbank, CA 91502
3rd Base
3rd Base is bringing sports fans the ultimate Super Bowl bash, combining upscale dining, craft cocktails, and their famous two-tier tequila trees for a next-level game-day experience. Whether you’re there for the big plays or just the top-notch food and drinks, this spot knows how to do game day right.
This year, they’re offering general admission, seat reservations, and table reservations, so you can lock in your spot for the action. Just keep in mind—food and beverage minimums apply, but with their killer menu and drink selection, meeting the minimum won’t be a problem!
Learn more: 3rd Base
Location: 1562 N Cahuenga Blvd, Los Angeles, CA
Best Places to Watch Super Bowl LIX in Los Angeles
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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For Passover: Carmel Winery Launches New Signature Series Wine for Passover: Carmel Black Cabernet Sauvignon
For Passover: Carmel Winery Launches New Signature Series Wine for Passover: Carmel Black Cabernet Sauvignon
Carmel Winery Launches New Signature Series Wine for Passover: Carmel Black Cabernet Sauvignon
Carmel Winery, the largest and leading winery in Israel is launching a new wine from the Signature series – Carmel Black Cabernet Sauvignon
Kosher for Passover & All Year Long
Israel’s Carmel Winery will launch the USA premier of new CARMEL BLACK, a Signature Luxury brand, February 2024, just in time for the Passover season.
Carmel Winery – the largest winery in Israel – adds the new vintage to its distinguished SIGNATURE series, a portfolio of luxury wines from the highest-quality producing vineyards known for its long tradition of winemaking knowledge and expertise.
The new wine joins the brand’s highly successful Carmel Mediterranean Vats ($30 SRP), Single Vineyard ($45 SRP), Carmel Mediterranean ($60 SRP), and Carmel flagship wine Limited Edition ($99 SRP).
Carmel Black, a sign of strength and elegance, is a mysterious marvel that exudes prestige and sophistication.
Inspired by its boundless depth and signature timelessness, created Carmel Black, a new exclusive edition in the distinguished Carmel Signature series.
This full-bodied velvety wine epitomizes Carmel’s artistry and innovation and encapsulates the vast expertise and philosophy of Carmel Signature: to nurture and enhance the unique qualities of the grapes, extracting their best attributes and realize their full potential with love, care, and minimal interference.
Carmel Black Cabernet Sauvignon Galilee 2021 boasts a rich, dark crimson hue and delights the senses with aromas of ripe fruit, cassis, and hints of tomato leaf, complemented by subtle notes of warming spices.
This wine offers a full-bodied, silky texture, with flavors of luscious ripe red fruits that linger through a satisfying medium finish.
It has been meticulously aged for 14 months in French oak barrels within its wine cellars. Bottle aging potential: 5-7 years under suitable storage conditions.
Yiftah Peretz, Chief Winemaker of Carmel Winery, “Our new Carmel Black is meticulously aged for 14 months in French oak barrels. Grown in the Galilee, its climate provides comfortable temperatures which offer excellent conditions for nurturing and enhancing the unique qualities of the grape.
Etti Edri, Carmel’s Export Manager, “Israel is naturally the historical homeland of kosher wines, and we are excited to introduce our exclusive Carmel Black in the USA in time for Passover, when more than 40 percent of all kosher wine sales occur.”
Carmel BLACK Signature will be launched in the USA at the NJ Kosher Food & Wine Experience (KFWE), February 26, 2024. This important trade show regularly drives trends for Passover holiday wines and spirits, as well as year long forecasts. The trade event at the Meadowlands Hilton in Rutherford NJ is open to wine and spirits industry buyers, caterers, and restauranteurs.
Carmel BLACK Signature Cabernet Sauvignon 2021 Galilee (SRP: $30) can be purchased at specialty wine stores and online sites.
CARMEL SIGNATURE is Carmel Winery’s most prestigious wine category. The wines are produced from grapes nurtured and selected with strict precision from Carmel’s top vineyards, with an emphasis on elegance and harmony between all the elements.
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Southern California’s Newest World-Class Culinary Festival: Introducing the Inaugural Manhattan Beach Food & Wine October 2024
50 of the Best Chefs in North America! Introducing the Inaugural Manhattan Beach Food & Wine October 2024
Southern California’s Newest World-Class Culinary Festival Coming in October 2024 Featuring All-Star Lineup of 50 of the Best Chefs in North America!
The culinary world is about to be abuzz with excitement as Event Founder Shelby Russell and Event Host Neal Fraser introduce Southern California’s newest and most notable world-class culinary festival, the Inaugural Manhattan Beach Food & Wine featuring an all-star lineup of 50 Best Chefs held at Manhattan Village!
Event Host Neal Fraser, Photo Credit: Courtesy of Manhattan Beach Food & Wine
Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024.
Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.
Chef David LeFevre, Photo Credit: Courtesy of Manhattan Beach Food & Wine
Manhattan Beach Food & Wine will be held at Manhattan Village in a 40,000-square-foot outdoor space located at the end of theVeterans Parkway Greenbelt Path.
This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year’s event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.
Chef Sherry Yard, Photo Credit: Courtesy of Manhattan Beach Food & Wine
The Inaugural Manhattan Beach Food & Wine will feature an unparalleled lineup of 50 of the Best Chefs from across North America, representing Manhattan Beach, Hermosa Beach, El Segundo, Los Angeles, New York, San Francisco, New Orleans, Denver, Solvang, Palm Springs, Vancouver, and Mexico. This elite culinary gathering promises to be a spectacular showcase of culinary excellence and innovation.
The Manhattan Beach Food & Wine Inaugural All-Star Chef Lineup includes:
Event Host Chef Neal Fraser: Redbird, Vibiana – Downtown Los Angeles, CA
Chef Vartan Abgaryan: Momed – Los Angeles, CA
Chef Jose Acevedo: Mercado – Manhattan Beach, CA
Chef Nyesha Arrington: Native By Nyesha – Los Angeles, CA
Chef Wes Avila: Ka’teen – Los Angeles, CA
Chef Joey Campanaro: Little Owl – New York City, NY
Chef Brendan Collins: Boa Steakhouse – Manhattan Beach, CA
Chef Sandra Cordero: Xuntos – Los Angeles, CA
Chef Chris Cosentino: Nick’s Cove – Sonoma, CA
Chef Dominique Crenn: Atelier Crenn – San Francisco, CA
Chef Dom Crisp: Lonely Oyster – Los Angeles, CA
Chef Shaun Dry: BrewCo Social – Manhattan Beach, CA
Chef Fred Eric: Fred62 – Los Angeles, CA
Chef Elizabeth Falkner – Los Angeles, CA
Chef Chris Feldmeier: Love & Salt – Manhattan Beach, CA
Chef Susan Feniger: Border Grill, Socalo – Santa Monica, CA
Chef Steven Fretz: Coast Range – Solvang, CA
Chef Rostislava Garafano: Malibu Meringue – Los Angeles, CA
Chef Jeffray Gardner: Marsatta Chocolate – Old Town Torrance, CA
Chef Suzanne Goin: A.O.C. – Los Angeles, CA
Chef Ray Hayashi: Ryla – Hermosa Beach, CA
Chef Michael Hung: Palm Springs Surf Club – Palm Springs, CA
Chef Ruffo Ibarra: Oryx Restaurante – Tijuana, Mexico
Chef Jackson Kalb: Jemma, Ospi, Jame – Los Angeles
Chef David LeFevre: Fishing with Dynamite, MB Post, The Arthur J, AttaGirl – Manhattan Beach, CA
Chef Lord Maynard Llera: Kuya Lord – Los Angeles
Chef Antonia Lofaso: Black Market Liquor Bar, Scopa Italian Roots, DAMA – Los Angeles, CA
Chef Bernhard Mairinger: Lustig – Culver City
Chef Chris Park: The Strand House – Manhattan Beach, CA
Chef Steve Samson: Rossoblu, Superfine – Los Angeles, CA
Chef Aarón Sánchez: Johnny Sánchez, Showbird, Adobo Cantina – New Orleans
Chef David Schlosser: Shibumi – Los Angeles, CA
Chef Warren Schwartz: Magpies Softserve – Los Angeles, CA
Chef Alex Seidel: Mercantile Dining & Provisions, Fruition – Denver, CO
Chef Jimmy Shaw: Loteria Grill – Los Angeles, CA
Chef Hiroshi Shima: Sushi Roku – Manhattan Beach, CA
Chef Matthew Stowe: JOEY Restaurants – Vancouver, BC Canada
Chef Jet Tila – Los Angeles, CA
Chef Johnny Tran: Intercrew – Koreatown Los Angeles, CA
Chef Dustin Trani: J. Trani’s, Trani’s Dockside Station – San Pedro, CA
Chef Sherry Yard: Bakery by the Yard – Manhattan Beach, CA
This year’s Manhattan Beach Food & Wine event beneficiary is Careers through Culinary Arts Program (C-CAP). Long co-chaired by chef Marcus Samuelsson, C-CAP is a workforce development nonprofit that provides underserved teens pathways to pursue careers in the restaurant and hospitality industry. Annually, C-CAP provides culinary, job and life skills in 186 schools across the United States across the entire state of Arizona, as well as in Baltimore, Camden, Chicago, Los Angeles, Miami, New York City & Long Island, Newark, Philadelphia, suburban Maryland, and Washington DC.
This year’s Founding Partners include Delta Airlines as the official Airline, westdrift Manhattan Beach as the official Hotel, La Brea Bakery as the Bakery and Manhattan Village as the official Shopping and Dining Center.
Ticket Information: The Inaugural Manhattan Beach Food & Wine will take place on Friday, October 11th, 2024, and Saturday, October 12th, 2024, and this is a 21+ event. A VIP Power Hour will be held from 6:00 pm to 7:00 pm and Regular Admission will be from 7:00 pm to 10:00 pm. Tickets are on sale starting Wednesday, July 31st, 2024. For more information on the Manhattan Beach Food & Wine, please visit www.ManhattanBeachFoodandWine.com.
Transportation and Parking: Guests are encouraged to utilize car services such as taxis, Uber, and Lyft, as the event serves alcoholic beverages. Walking and biking to the event is encouraged, with complimentary parking also available at Manhattan Village.
Follow Manhattan Beach Food & Wine for the latest updates on:
Facebook: @ManhattanBeachFood&Wine
Instagram: @mbfoodandwine
TikTok: @mbfoodandwine
Manhattan Beach Food & Wine
Manhattan Village
3200 N. Sepulveda Blvd.
Manhattan Beach, CA 90266
www.ManhattanBeachFoodandWine.com
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Weekend Wine Trip to Colorado: Winemaker Ben Parsons from The Ordinary Fellow reveals wine, food and nature in Palisade CO
Weekend Wine Trip to Colorado: Winemaker Ben Parsons from The Ordinary Fellow reveals wine, food and nature
Ben Parsons, Winemaker and Owner of The Ordinary Fellow in Palisade, Colorado
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Just to touch on background a little bit, you were the winemaker and founder of a very successful urban winery, the Infinite Monkey Theorem.
Then you chose to move on to where you are now at The Ordinary Fellow.
What was that transition like for you?
Ben Parsons:
The Infinite Monkey Theorem was really about disrupting the wine industry and trying to make wine fun and relevant and accessible.
We were the first ones in the U.S. to put wine in the can. We started kegging in 2008.
It was really about creating these urban winery spaces, just a tap room for a craft brewery in a city where everyone could come down and enjoy.
After 11 years of taking that to a 100,000 case production distributed in 42 states, there was a really good opportunity for me to get back to what I wanted to do, which is being in a vineyard.
Even though that might sound like a cliche, there is something quite romantic about farming and being surrounded by nature and really trying to make the very best wine you can from Colorado fruit that you grow and putting it in a bottle versus buying someone else’s wine and putting it in a can, they’re like two very different things.
I had an opportunity to take over a vineyard in southwest Colorado down in the Four Corners just outside of Cortez, where the Four Corners meet.
It was in disrepair and hadn’t been pruned in four years. So I got back in there and now it’s looking really good.
So that’s taken 4 years. Yeah it’s relatively small. It’s 13 acres of Riesling, Chardonnay, Cabernet Sauvignon.
Sits at 6,000 feet elevation. So very high for a commercial vineyard. And it’s beautiful.
It sits on a national monument called the Yucca House, which is an un-excavated ancestral Pueblan ruin from between the 10th and 12th century.
Starts at Mesa Verde, which most people are familiar with for the ancestral cliff dwellings from the Pueblans down there. It’s just a beautiful location.
Yeah, two very different things, but kind of coming full circle almost as to what I got me into the industry in the beginning, back in the late 90s.
And now back there, but doing it on my own.
Palisade Colorado Winemaker Ben Parsons takes a Vineyard Tour
Joe Winger:
Your famous quote in the wine world: “I miss being in the vineyard”
So for our audience, who’s going to go to wine country this weekend or this summer, when they take a vineyard tour, what should they be looking at?
Ben Parsons:
As to how wine gets from a vineyard and a grape to a bottle. Most people think it just ends up on a grocery store shelf and that is not the case.
It’s really the idea that you could grow something from rootstock, farm it, suffer the vagaries of agricultural production, deal with all of those challenges, do it in a sustainable way.
Ben Parsons, Winemaker and Owner of The Ordinary Fellow in Palisade, Colorado
Determine when you’re going to pick that fruit. Take it into the winery. Ferment it. Turn it into wine. Age it in a barrel. Bottle it. Decide on the branding. Decide on the naming. Come up with a label design.
Take it to all of those small awesome restaurants that everyone wants to hang out at because they’re making great food and getting good press.
You see my wine or I see my wine on someone else’s table, drinking it and to think where that came from.
And how many times those grapes got moved from a to b and then back, from b to c and then c to d whether it be like shoveling grapes with a pitchfork for a destemmer.
Or shoveling fermented grapes into a press with a Home Depot bucket.
Or picking that case up and taking it from here to here, that got handled so many times, so much went into that, that I think there’s a huge disconnect amongst most consumers.
Palisade Colorado Winemaker Ben Parsons on the Area’s Natural Beauty
Joe Winger:
You chose to be in Palisade, Colorado making your wine.
Tell us a little bit about the region and why someone should come visit you in Colorado?
Ben Parsons:
Palisade is beautiful. It’s on the Western slope of Colorado. It’s about a 4 hour drive West of Denver over the mountains.
About 4 1/2 hours East of Salt Lake City.
It’s an American Viticultural Area designate called the Grand Valley and it’s pretty stunning.
You come through this Canyon called the Back Canyon on the North side, you have these book cliff mountains that rise above you on the South side, you have the Colorado River, and it’s a very niche microclimate. It’s definitely an agricultural community.
What a lot of people don’t realize, because they just drive straight past on I-70 is it’s proximity to all things good, outdoorsy.
Within 28 minutes I could be at a local ski resort called Powderhorn. It got 32 feet of snow last year
I’m an hour and a half from Aspen.
I’m an hour and 20 minutes from Moab.
I’m a 10 minute drive from Fruita, which has the best mountain biking in the world.
It’s all old Indian territory. There’s wild mustangs up on the book cliffs.
It’s known for its fruit. It’s actually known for its peaches, believe it or not. Some of the best peaches grown anywhere in the United States. Arguably the best.
But it’s a very small microclimate.
Palisade is around 4,500 feet elevation. There’s about 26 wineries you can tour and visit. Take a few days, spend a weekend.
There’s some good local restaurants, growing their own produce and making real good farm to table food.
Grand Junction is a city that in the last 5 years has really exploded.
And Grand Junction is 10 minutes from Palisade. It went through a series of boom and busts during the oil shale boom business back in the day, but now it’s strongly focused on tourism.
Lots of people are leaving the front range of Denver, Colorado Springs and moving to the Western slope for a kind of quality of life.
Also we have a lot of California transplants because it is cheaper to live. You are outdoors all the time. You can travel long distances very quickly. I put 42,000 miles on my car this year delivering wine all over the state of Colorado.
I feel like the state and this particular area has a lot going for it. Definitely more than enough to fill a long weekend or a week’s trip.
Exploring vineyards, food, farms, outdoor opportunities.
Taking a trip to Moab, it’s really pretty. It’s one of the reasons I moved here.
I’d been in the city for a long time. I grew up just South of London in England, but I lived in London for some time and I loved it when I was young. I love Denver as well.
When I started the Infinite Monkey Theorem, that was really when a lot of people were moving to Denver and it was becoming something substantial.
It was one of the fastest growing cities in the country at that time.
I feel like we were a big part of pushing that growth and in tandem with the other food and beverage scene, like craft breweries and good restaurants.
Joe Winger:
You’ve mentioned different restaurants and food and dinner. Our audience primarily are foodies. We’re in Colorado for a wine weekend, we come to the Ordinary Fellow for a wine tasting.
Can you suggest a few places and different cuisines that are a must visit within 20-30 minutes of you?
Ben Parsons:
In Palisade there’s a good restaurant called Pesh. One of the former line cooks at a linear in Chicago started it with his wife, maybe 5-6 years ago. It’s excellent.
In Grand Junction, where most people stay there’s a few good restaurants started by this guy, Josh Nirenberg, who has been nominated for James Beard award several times for best chef and has one called Bin 707, Then he just opened a third called Jojo’s. He also has a kind of trendy taco spot called Taco Party, which is a fun name.
If you like craft cocktails, there’s a new place that opened called Melrose Spirit Company. Guy opened it in a hotel that was recently renovated. Really cute, really excellent cocktails.
Joe Winger:
Let’s get into the wine geek stuff now and talk about your vineyards. You have Colorado Box Bar, Hawks Nest.
So let’s talk through terroir, soil type, elevation.
Ben Parsons:
So Box Bar, It’s in Cortez, sits around between 6,000 feet elevation.
It’s on this weatheral loam that has some clay in it, which has these water retention properties. It is essentially a desert. So you do have to drip irrigate, there’s less than 7 inches of precipitation a year.
So very little rainfall which is good in some ways in that there is very little disease pressure.
You’re not having to spray. There’s no necessity to spray for powdery mildew or anything down at our vineyards.
It’s essentially farmed very minimalistically.
Lagging very sustainably, which I know people appreciate.
Riesling, Cabernet Sauvignon, Chardonnay. We’re just planting some Chenin Blanc and some Charbonneau, which is an italian red varietal as well.
Hawk’s Nest is not my own property, but I work with a grower called Guy Drew who planted four different kinds of Pinot Noir and two different kinds of Chardonnay there.
That vineyard is at 6, 800 feet and that is the highest commercial vineyard in North America.
Similar soil properties as the Box Bar. Making some really good Pinot Noir.
I think what’s interesting about Colorado is we have a very short growing season, 155 – 165 days. Napa has 240 days. That’s frost free days.
So the thing is that we have such high sunlight exposure because of the elevation and the ultraviolet light that we have the same number of degree days as Napa Valley. So we can ripen like Cabernet Sauvignon, but we’re ripening it in a shorter period of time. That’s fairly unique.
The Ordinary Fellow is really focusing on traditional French varietals from Chenin Blanc Chardonnay, Cabernet Sauvignon, Syrah.
Most recently we took over a vineyard in Utah so I’m actually farming a vineyard about 1 ½ hour drive from Moab called Montezuma Canyon Ranch.
That’s this ancient sandstone with a little bit of clay in there that was planted in 2007. 12 acres of Chenin Blanc, Merlot, Riesling Chardonnay. We made an awesome Utah Rosé vineyard last harvest 2023, which we just released.
You don’t see that many wines from Utah so that’s why I’m excited about it.
I think there’s only 6 wineries in Utah and I’m not sure that many of them get their fruit from Utah.
Joe Winger:
You mentioned that you have one of the highest peak elevation commercial vineyards in North America.
What are the benefits and the disadvantages to such a high elevation?
Ben Parsons:
If you think about spending any time on a mountain, it can be really warm, but as soon as the sun goes down, it gets very cold.
So having high elevation vineyards, even though you might be in a quite a hot growing region as soon as the sun goes down, the temperature does drop.
You have a large diurnal temperature shift.
So in Cortez, in the growth, during the growing season or during ripening, say late September, mid September, late September. We could be 85 to 90 in the day, but 45 to 50 at night, which is a really big temperature swing.
It basically means that the vine has a kind of chance to just shut down and rest.
From an enology perspective, you can retain more natural acidity in the fruit because it’s not being metabolized by having a lot of sunlight constantly and higher temperature. So we don’t have to make any artificial acid additions or anything like that you may have to do in more established wine regions in the United States.
Our wines all have really great balance to them and really good acidity. None of them are overdone. They’re not big, jammy, overly alcoholic.
They’re all well balanced between acids, tannin, alcohol, sugar, but they’re all bone dry.
There is no fermentable sugar in any of them, which leads to palate weight and mouthfeel, but but they’re not sweet per se.
Even my Riesling is bone dry.
Joe Winger:
During the Infinite Monkey Theorem days you led the canned wines movement.
How does it feel seeing it become so incredibly popular and any big lessons you learned from that experience?
Ben Parsons:
I genuinely believe that [we led with canned wines]. In 2009 we entered into a R and D project with Ball Corporation, the largest supply of aluminum cans in the world.
To figure out how to can wine and everyone thought it was stupid and everyone just turned their noses up at it and thought that RTD wine and RTD drinks were stupid.
It’s a tough question because I think that canned wine is good because of its use application, primarily. Where you can take it and where you can drink it.
Now, very rarely do I see people putting the best wine they’ve ever made in a can. So I think it’s all about where you want to drink it, who you want to drink it with. There’s definitely this kind of utility aspect to it.
Also price point wise, you don’t see that many canned wine, four packs above $16,
I would say so. Yeah, price wise, it’s fairly economical from a sustainability perspective. It makes a lot of sense.
But from an absolute quality perspective, you’re probably still going to be buying bottled wine over canned wine.
It’s all about where you’re going to consume it.
Sometimes when I see it I think about when you start any category, there’s always those people that are out there doing it way before anyone else is doing it. It’s those people that usually don’t reap the benefits of it because they put all of the effort into it.
I look at LinkedIn occasionally and I’m just baffled by people that think that it’s a new thing. It just blows my mind.
Joe Winger:
You have an excellent sparkling wine and you’ve mentioned England’s excitement about the sparkling.
Why is England falling in love with sparkling wine? And why should all of us be falling in love with sparkling wine?
Ben Parsons:
Historically, England has consumed a lot of sparkling wine.
But in terms of actually growing grapes and making their own sparkling wine, that’s happened in the last 20 years.
That’s one of those unfortunate advantages of global warming in a kind of isolated geographical area that previously, you wouldn’t have been able to ripen Chardonnay, Pinot Noir, Pinot Meunier.
It would have been a challenge making really good sparkling wine in Kent and Sussex and Southeast England where a lot of it is made.
But with a few degrees temperature rise, that’s now possible. And it’s the same chalk escarpment as champagne. They’re very close to each other.
They’re just separated by 24 miles of the English Channel, right?
So they’re actually geographically very close to each other a little further than 24 miles, but climatically very similar.
So actually, a lot of French champagne houses have bought up land in Kent and Sussex over the last 20 years and have been planting that, and now some of the bubbles are coming out.
Joe Winger:
When I have an opportunity to speak with an Oregon winemaker, we often talk about the challenges based on their region. Do you feel like you are also in a region [Colorado] that’s more problematic?
Can you share a lesson you’ve learned from solving some of those problems?
Ben Parsons:
The whole industry because of the shortness of the growing season, it’s always on a knife edge because you can have late spring frosts that can come through a bud break and just wipe you out.
But you can also have these freak-like early winter freezes in October where there’s there’s still fruit hanging or maybe it’s just come off and it goes from 70 degrees in the day to 8 degrees suddenly, and the sap still flowing in the vines and then all of the vines, the trunks split, the cordon split.
That’s what happened in Palisade maybe 3 or 4 years ago now.
Then in Cortez where Box Bar is, last year we had a hailstorm come through just after the bud break. So our Chardonnay was out and got wiped out. Then the secondary buds pushed and we went from a crop of 36 tons to 10 tons overnight.
That’s just agriculture anywhere. Unfortunately that’s just one of the risks.
Joe Winger:
Let’s talk about wine. Their flavor profiles. The different bottles you offer.
When we come visit your tasting room in Palisade, Colorado any hints about what they should be excited to taste?
Ben Parsons:
Blanc de Noir
Yeah the sparkling wine, that’s Blanc de Noir, so that’s 100% Pinot Noir. That’s about as geeky as it gets, because that’s single vineyard, single grower, single clone of Pinot Noir. only 8 months in barrel. The base wine was barrel aged for about 6 months, and then it was entourage, lying on its utilise in a bottle for six months.
Then it’s put on a riddling rack and hand riddled one bottle at a time. Then disgorged by hand, just take the top off, put your thumb over the top of it so nothing comes out and then no dosage.
So again, just super geeky, like really bone dry, like really crisp, great acid. So that is that wine is super hands on.
It’s delicious. It still gets those more developed, brioche-y notes. Texturally it’s very pleasing on the palate. I think we make really good method champignons, bottle fermented sparkling wine.
Chardonnay
A lot of people these days think it’s trendy to not like chardonnay, because they heard somewhere about that, but there are actually some really good Chardonnays out there, which aren’t all aged in new French oak and haven’t all gone through like a creamy buttery secondary fermentation. And I think mine is one of them. It was aged in 8 year old barrels. So there’s really no influence on it at all.
It’s all hand harvested or whole cluster pressed. I think that wine has a really pretty texture, like this palette coating texture but it has really good acidity and it smells like a ripe peach or a dried apricot. It’s really pretty.
Pinot Noir
Our red pinot noir. Again that spent just 9 months in neutral barrels so I think there was a trend like 20 years ago to put everything in a brand new barrel and every winemakers thought it was cool, but you know in the last 5 – 6 years, I think that has changed
Winemakers are really trying to let the soil and let their vineyards speak for themselves.
Minimal kind of intervention to a certain extent. It is the trend.
Our Pinot Noir has done really well. It’s on the much lighter side. I would say it’s more like a German style Pinot Noir, like lighter with really good acidity, firm tannin. Beautiful aroma.
I think all of our wines are just very well balanced. Very food friendly, very clean. They’re not funky. I’m very proud of that.
Joe Winger:
I’m assuming balance and the clean is a style choice by you?
Ben Parsons:
Balance is easy because it’s done in the vineyard because of the elevation and the retention of acidity. It’s just about when you pick it. So you’re tasting [the grapes] for flavor and like phenolic ripeness and the seeds being brown, et cetera, but you’re also testing a few for your pH, your titratable acidity and your sugar levels. Then you make an informed decision as to when you’re picking it.
The cleanliness part of it really just comes down to the fact that I feel like winemakers, even though this doesn’t sound very romantic, you’re almost just like an insurance manager in that you don’t want to mess it up.
So you make informed decisions, preemptively. You top your barrels, like every 2-3 weeks, you do things to make sure the wine, does not end up flawed through a secondary characteristic developing.
Sometimes that’s a flavor enhancer and sometimes that’s good, but when it’s overdone… I believe there are a lot of wines that they get away with it these days. To me it’s just bad winemaking.
I’m definitely kind of a minimal interventionist
Joe Winger:
I always feel like white wine doesn’t get enough love and respect. People love talking about the complexities of reds. You make a phenomenal Riesling.
Ben Parsons:
Interestingly I really don’t drink red wine anymore. Occasionally I’ll drink some Pinot Noir, but I much prefer drinking white wines. I think a lot of people in the industry crave acidity, and yeah, my reasoning is a good example.
The general consumer in the U. S. still thinks that all raisins are sweet. I think that’s just a common misconception, that’s purely a stylistic choice from the winemaker, and my choice is to allow the yeast to ferment all of the sugar until there is no residual sugar.
To have a wine with high natural acidity that pairs well with food. That’s my choice as a winemaker. Those are the wines that I enjoy most that kind of just leave your palate just like this rasping acidity. Take the enamel off your teeth, and but have beautiful aroma.
Our Riesling is starting to show some characteristics from being in the bottle for 18 months. Where it gets those kind of, it’s tough to say about making it sound bad, but those more kerosene-y , kind of petroleum, kind of eraser like notes, which are very typical of Riesling, intertwined with really nice citrus and green apple.
Yeah, and like really just good structure. That benefits from growing at elevation here for sure.
Joe Winger:
Petit Verdot is probably lesser known, less popular, but it deserves all the love anyway.
Ben Parsons:
Petit Verdot, interesting, like one of the six red Bordeaux grape varieties. Bordeaux is maritime climate. It’s much cooler than Colorado.
It doesn’t really get the chance to ripen as well as it does here. So when it can ripen, it doesn’t just need to get blended into Cabernet Sauvignon or something to just give it more tannin and more structure.
Here it can stand alone as a single varietal.
The greenness is gone. The tannin is not like just rip your face off tannin. It’s well developed. Like silky, velvety, firm, but not like really dry and like Petit Verdot can be. Aromatics are very lifted on it, and it’s not a massive red wine by any means.
That’s grown at a vineyard about half an hour from Box Bar called Canyon of the Ancients and that vineyard was planted in 2006.
Unfortunately we only made about 99 cases of that wine. It’s fun to introduce people to wines that they probably haven’t heard of, but wines that that can stand up to any good red wines that you may have heard of.
Palisade Colorado Winemaker Ben Parsons reveals his Favorite Food
Joe Winger:
Do you identify yourself as a foodie? Can you pick 1-2 of your bottles and your favorite dish for dinner tonight?
Ben Parsons:
Yeah I would definitely pair my Riesling with a Thai curry or even a panang curry. I think it does really well with oriental food that has some level of heat to it. But also I think it does really well with a charcuterie plate, some almonds and some cheese. I think you can’t go wrong with that.
Then my Petit Verdot, for example I think there is more tannin in there. For those of us that like the light grilling you couldn’t go wrong with serving that with a ribeye. It’s delicious. Or if you’re cooking a little heartier food in the winter, maybe a lasagna. Something that can really work with that tannin.
I think my wines do well with a lot of different food just because of the balance that they have, they’re not going to overpower the food and vice versa, which is what it’s all about.
But I also enjoy them, just having a glass on its own, to be honest. When I get home from work, sometimes I love that.
Joe Winger:
I’m watching your Instagram videos quite a bit, and it seems like you’re having a lot of fun sharing knowledge, showing your vineyard, showing what it’s like day to day.
Ben Parsons:
The one time that I do enjoy social media is when you’re in the vineyard or you’re doing something that seems that other people might never have seen before.
I’m in awe of where I am because I feel like it comes across in those videos. It’s pretty down here today, and those are beautiful vineyard sites.
Or if you’re filtering a wine or racking a wine or, trying or shoveling grapes.
Just the imagery comes across and really shows how much work is involved in it. I always struggle when it’s like go take a photo of a bottle of wine in front of a restaurant. I don’t know how you make that look cool.
Find more about Ben Parson’s The Ordinary Fellow website, instagram
More about Palisade, CO
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Nah, man. Used to be a fan, but some of these bars suck